Turkey Enchilada Casserole is a great recipe for using up leftover turkey. It is so quick and easy to prepare with cheesy layers the kids will love.
The filling for this Turkey Enchilada Casserole can be spiced up to suit your taste buds by using hotter taco seasoning mix or even adding some dried chili pepper flakes or canned green chili peppers to the recipe.
Check out these other tasty recipes for using left over turkey, Leftover Turkey Dinner Pie and Turkey Cranberry Puff Pastry Bites.
Turkey Enchilada Casserole
A delicious recipe that is great for leftover turkey.
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Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 6
Calories: 500kcal
Ingredients
- 2 cups cooked turkey meat
- 1 can cream of chicken soup
- 2 cups shredded mozzarella/cheddar cheese
- ¼ cup chopped red onion
- ½ cup red peppers I also used orange and yellow
- 1 can diced tomatoes drained 28 oz size
- 1 packet taco seasoning
- ½ cup milk
- ½ cup sour cream
- 2 cups tortilla chips
- 2 large tortillas
Instructions
- Preheat oven to 350 degrees
- Mix together all ingredients except for 1 cup of cheese, tortilla chips and tortillas.
- Grease bottom of 9 x9 baking dish and place 1 large tortilla
- Layer with ½ of turkey mixture
- Next add ½ of tortilla chips
- Repeat layer
- Top with rest of the shredded cheese
- Cover with foil and bake for 40 minutes, then uncover and bake for additional 10 minutes
Notes
recipe adapted from Domestic Chicky
Nutrition
Calories: 500kcal | Carbohydrates: 43g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 1451mg | Potassium: 443mg | Fiber: 4g | Sugar: 6g | Vitamin A: 30.6% | Vitamin C: 30.9% | Calcium: 34.2% | Iron: 18.6%
Ingredients required.
Mix all ingredients except tortillas, chips and 1/2 the cheese.
Grease dish, layer tortilla, 1/2 turkey mix.
Top with tortilla chips, repeat another layer.
Top with cheese, cover and bake 350 degrees for 40 mins. Uncover and bake for additional 10 minutes.
Here’s a great image for Pinterest
Enjoy Turkey Cranberry Puffed Pastry Bites for another great recipe using leftover turkey.
sharrona2000@yahoo.com says
January 16, 2013 at 8:02 pmDon’t see any nutritient information, calorie, sugar, fat, weight watchers points or anything.
Laureen King says
January 16, 2013 at 8:50 pmI am no expert at calculating that all, sorry – but hope you enjoy the recipe 🙂
Anonymous says
January 23, 2013 at 2:16 amMade this for dinner, but used chicken instead. It turned out absolutely great! Definitely making this recipe again. Thanks for posting it 🙂
Laureen King says
January 23, 2013 at 2:20 amthat’s awesome! love when people try my recipes and let me know how it turned out 🙂
Laureen King says
January 28, 2013 at 3:34 pmThanks Tricia, following you on FB and Twitter. I love your blog, I will pass it on to my son and his friends who are dorm living at University of Calgary. Notice my Pinterest has a board just for them (they claim guys can’t have Pinterest), yet they want good recipes to cook up at University.
Gwen says
February 3, 2013 at 9:52 pmI seriously started salivating when I say this! Looks wonderful.
Laureen King says
February 3, 2013 at 10:22 pmthanks Gwen, glad you enjoyed!
Anonymous says
March 23, 2013 at 7:12 pmYes, you have a winner! Haven’t tried it yet but will very soon. My housecleaning Lady is Spanish. She makes Turkey recipes including like this one which are extremely delicious.
May I suggest inserting a print instruction? It is hard to copy by hand. Although I have a special program which makes it much easier, some may not have a way to make a copy for the kitchen preperations!
Many Thanks,
Laureen King says
March 23, 2013 at 10:12 pmThanks, I will try to find a simple program to install a print feature.
Tamika says
April 25, 2014 at 11:26 pmThis was an amazing dish. My family really enjoyed it. It is definitely going in the recipe book. Both my four year old and one year old had second helpings. Thanks for sharing.
Laureen King says
April 26, 2014 at 12:58 amHow wonderful of you Tamika to take the time to let me know. thanks!
Claude says
March 8, 2016 at 1:38 pmHi Laureen, I have a question about the recipe: The cream of chicken soup , is it a condensed soup or a cream of chicken soup that you don’t need to add water. Can’t wait to try it, probably thursday because the peppers will be on sale.
Laureen King says
March 8, 2016 at 3:42 pmHi Claude, this would be the condensed cream of chicken soup, you would not be adding any water to it. Hope you enjoy the recipe
Shelly says
November 27, 2017 at 9:37 amCan this recipe be made ahead and frozen?
Laureen King says
November 27, 2017 at 5:57 pmHi Shelly, I have not, but I believe it should freeze well.
Erin says
December 18, 2017 at 1:33 pmDo you drain the diced tomatoes? Also what size can do you use? Thanks
Laureen King says
December 18, 2017 at 7:09 pmHi Erin, yes you drain the tomatoes.
Janet says
December 27, 2017 at 1:59 pmAre the tortilla chips 2 cups crushed, or just 2 cups?
Laureen King says
December 27, 2017 at 2:51 pmThat would be 2 cups crushed Janet.
Dawn says
November 15, 2018 at 5:00 pmThat’s really yummy! I’ll use this again. Thank you!
Angie says
December 4, 2018 at 5:55 pmThis recipe is on point! Definitely a keeper! Thank you for sharing this with us!
Laureen King says
December 4, 2018 at 7:29 pmthank you Angie!
Kathy says
March 10, 2019 at 2:19 pmHi, this looks and sounds delicious. What size can of diced tomatoes do you use?
Laureen King says
March 10, 2019 at 2:57 pmThanks Kathy, 28 oz size. Drain the juice off.